Black Russian Bagels {Pumpernickel Everything Bagels} + GIVEAWAY

To say that I love bagels might be the understatement of the century. They are on a very short list foods against which I am utterly powerless at all times with no exceptions. All bagels are not created equal, though… Sweet bagels are better than a kick in the pants, but my preference is for a pumpernickel or a salty, seedy, garlicky, oniony, popping with flavour Everything Bagel. And even better than either of those is my all-time best-beloved Black Russian Bagel. A Black Russian is a deep, dark Pumpernickel Everything Bagel. Holy swoon, Batman.

I ran into these for the first time a few years back at my closest Wegman’s. I brought four home (with the remaining dozen being regular Everything Bagels) thinking it was a sure-fire way to guarantee I got two bagels out of the bunch. My kids are stalwart Everything Bagel boys and they always scrunched their noses up a bit when I had my pumpernickel ones. Somehow, one of them grabbed one of the Black Russians and before I knew it, there were rapturous boys proclaiming their undying love for pumpernickel-plus-everything. I ordered one of them to give me a bite since I clearly wasn’t going to get to enjoy an entire bagel by myself.

Wowza.

I was hooked and hard just like the kids. The trouble is that the nearest Wegman’s is a thirty minute drive in either direction, so the Black Russians were a rare treat for us. I picked them up when I did my monthly shopping trip (and when some other Black Russian aficionado hadn’t cleaned out the basket before I got there.)

Then I visited King Arthur Flour’s Baker’s Education Center last spring and picked up a bag of the Pumpernickel Artisan Bread Flavor. It languished on my shelf until two weeks ago, when I picked it up and read the label: “Takes bread from average to Artisan in one easy step.” and my brain screamed, “BLACK RUSSIAN BAGELS!”

Sure enough, King Arthur Flour had a recipe for pumpernickel bagels on the site, and -like you can count on King Arthur’s recipes to be- it was practically perfect in every way.

I bumped up the amount of pumpernickel flavour just by a smidge to get it super dark and bursting with pumpernickel and crusted the top with homemade Everything Bagel topping* to make a Black Russian Bagel that has cured me of the need to burn an hour’s worth of gas and time.

My kids are nutty over them. My hubby is nutty over them. I am BONKERS over them. People, we’ve had bagels five mornings in the last two weeks, and I don’t see signs of it slowing anytime soon.

Don’t be intimidated if you’ve never made bagels before today. The dough is very forgiving and is sturdy enough that you don’t feel like its going to rip every time you look at it. It’s a great baking project whether you’re beginner-to-intermediate or a full-blown expert.

Add all of the ingredients to a pint jar, screw a lid on tightly, and shake to combine. Store in a cool, dark place and use as needed.

To Make the Dough:

Mix all of the dough ingredients together in a stand mixer fitted with a dough hook on low speed then allow the mixer to knead it for 10 minutes. Do not crank the speed above low unless you'd like to damage your machine! If you do not have a stand mixer, use a sturdy spoon to combine the dough ingredients before turning it out onto a clean counter and kneading it for 15 minutes. Either way, the dough will be quite stiff... Don't be tempted to add water to loosen it up.

Remove the dough from the stand mixer bowl and oil it (or oil another mixing bowl). Put the dough in, flip it once, then cover the bowl with a clean, dry tea towel and let it rest and rise in a warm, draft-free place for 1 hour to 90 minutes or until doubled in bulk.

Turn the dough out onto clean work surface, divide into 8 equal pieces, and roll each piece into a smooth ball. This is easiest to do if you roll it around on the countertop in a repetitive circular pattern with your hand cupped gently over it. Let the dough balls rest, covered with a clean towel, for 30 minutes.

Preheat oven to 425°F.

While the dough rests, combine the bagel boil ingredients in a large, high-sided skillet over high heat. When the sugars have dissolved and the water is at a gentle boil (not a full, rolling one) turn your attention to the rested dough.

Poke your index finger down through the center of each dough ball to the counter. Pick the dough ball up and gently stretch the hole you made until it is about 2 inches in diameter. Take care not to deflate the dough too much. Place it back on the mat and repeat with the remaining dough. Once they're all done, lower one bagel at a time into the water (lowering the side that was facing up on the countertop into the water first.) Do not overcrowd the pan. Each batch for boiling should be no larger than 4 bagels. Boil those 4 bagels for 2 minutes on the first side, carefully flip the bagels and boil the second side for 2 minutes. Use a slotted spoon to transfer the bagels to a parchment or silpat lined baking sheet. They will not expand greatly while they bake, but should still have a little space between them to allow heat to circulate well. Repeat with the remaining bagels.

Whisk together the water and egg white until frothy. Brush the boiled bagels then generously crust the top of the bagels with the Everything Bagel Topping. Bake for 25 minutes. The internal temperature of a finished bagel should be at least 190°F.

GIVEAWAY

I contacted the folks at King Arthur Flour when I decided I wanted to run this recipe and they kindly offered to give away 5 bags of the Pumpernickel Artisan Bread Flavor! Hooray! That’s 1 bag each to 5 Foodie with Family readers, total. Thank you, King Arthur!

How do you enter? Let’s make this as easy as possible, shall we? Please leave a comment below telling me your King Arthur Flour Baker’s Catalog wish list, your favourite bagel flavour, or whether you’ve ever made bagels from scratch! Happy holidays! (Five winners will be drawn at random on Saturday, December 14, 2013 at 9am.)

Add all of the ingredients to a pint jar, screw a lid on tightly, and shake to combine. Store in a cool, dark place and use as needed.

To Make the Dough:

Mix all of the dough ingredients together in a stand mixer fitted with a dough hook on low speed then allow the mixer to knead it for 10 minutes. Do not crank the speed above low unless you'd like to damage your machine! If you do not have a stand mixer, use a sturdy spoon to combine the dough ingredients before turning it out onto a clean counter and kneading it for 15 minutes. Either way, the dough will be quite stiff... Don't be tempted to add water to loosen it up.

Remove the dough from the stand mixer bowl and oil it (or oil another mixing bowl). Put the dough in, flip it once, then cover the bowl with a clean, dry tea towel and let it rest and rise in a warm, draft-free place for 1 hour to 90 minutes or until doubled in bulk.

Turn the dough out onto clean work surface, divide into 8 equal pieces, and roll each piece into a smooth ball. This is easiest to do if you roll it around on the countertop in a repetitive circular pattern with your hand cupped gently over it. Let the dough balls rest, covered with a clean towel, for 30 minutes.

Preheat oven to 425°F.

While the dough rests, combine the bagel boil ingredients in a large, high-sided skillet over high heat. When the sugars have dissolved and the water is at a gentle boil (not a full, rolling one) turn your attention to the rested dough.

Poke your index finger down through the center of each dough ball to the counter. Pick the dough ball up and gently stretch the hole you made until it is about 2 inches in diameter. Take care not to deflate the dough too much. Place it back on the mat and repeat with the remaining dough. Once they're all done, lower one bagel at a time into the water (lowering the side that was facing up on the countertop into the water first.) Do not overcrowd the pan. Each batch for boiling should be no larger than 4 bagels. Boil those 4 bagels for 2 minutes on the first side, carefully flip the bagels and boil the second side for 2 minutes. Use a slotted spoon to transfer the bagels to a parchment or silpat lined baking sheet. They will not expand greatly while they bake, but should still have a little space between them to allow heat to circulate well. Repeat with the remaining bagels.

Whisk together the water and egg white until frothy. Brush the boiled bagels then generously crust the top of the bagels with the Everything Bagel Topping. Bake for 25 minutes. The internal temperature of a finished bagel should be at least 190°F.

My wish list would be WAY too long! I have been a huge KAF fan for years…attended a baking demo when they were in Northern Michigan and made sure to visit their campus when we were on vacation in Vermont. Bagels…. pumpernickel rocks!

I love pumpernickel and everything bagels…and then you go and put them together!! Brilliant! I’ve been meaning to try my hand at making bagels for a while now, this might just be the catalyst, thank you 🙂

Whaaaaaaa why have I never heard of black russian bagels??? I am ridiculously obsessed with everything bagels, and pumpernickel comes in at a close second, so I’ve definitely been missing out. We don’t have a Wegmans within five hours of us, so now that I know these exist I must make them. Like as soon as possible.

Seriously Rebecca I gasped when I saw this! You just took my breath away . THAT’s how much I love everything bagels…and pumpernickel…and you…you…you just made me a happy lady! I have dragged my feet on making homemade bagels (why?) but I think you just gave me the motivation I needed because these will haunt me in my dreams until I taste one. Dramatic? Maybe. But truer words were never spoken. 😉 xoxo- K

I knew we were kindred, Katrina. 😀 I always dragged my feet, too… I think because somewhere along the line I tried a homemade bagel recipe that WAY overcomplicated the issue and I was soured on it. The truth is, these are some of the best bagels I’ve ever had AND THEY WERE SO EASY! I hope you love them the way I do!

You are speaking my love language, what with all the “everything” and “pumpernickel” married so beautifully together. Pumpernickel always reminds me of my grandmother, for whom I was named. I think I’ll make these for Christmas morning to enjoy with a cup of her favorite tea, so that it’ll be as if she still with us.

Oh, how timely that you posted this this morning! I was longing for a bagel, but it’s about 27 degrees here (that’s COLD for Austin!) and I just couldn’t bear to send the Dear One out into that to hunt bagels.

Nope, I’ve never made them, but I’d love to try! Thanks for the giveaway, and fervent thanks for not using Rafflecopter, an application that I am finding increasingly annoying.

My fav are everything bagels…have yet to try everything pumpernickel…but we do love our pumpernickel…. better get baking! I have made bagels from scratch. I’m a sucker for kitchen gadgets…love K.A. products.

Thank you for the recipe! “Everything” Bagels are my favorite, with a touch of Parm. Add a schmear of lox and cream cheese, or cream cheese and chives; heaven! The Pump will be a neat treat. KAF has a permanent place in my Bookmarks-I realy like their ‘no yeast sourdough starter’. Makes yummy bread.,

I totally want the donut hole pan from the catalogue! I have made bagels from scratch before with the help of my awesome bread maker! It did all the work for the dough. I shaped/boiled/baked the bagels myself. Mind were a little rough around the edges (they looked honemade:)). The family favorite flavor would be cinnamon raisin, but I love plain old whole wheat! Your sound amazing, I may have to give them a try.

Thank you so much for sharing this recipe as well as the source of King Arthur’s flour! I’ve made bagels before playing around with onion, and everything flavors- which by the way your everything topping ‘recipe’ is going to be tried this afternoon! The original recipe was one from my bread maker which turns out surprisingly well. My wallet does NOT thank you for links to the King Arthur site, catalog or Face Book page however LOL. I could go crazy in the pan section…especially for the Italian loaf and baguette pans! Thank you again for the recipe- these do look incredible!

I am also obsessed with Black Russian bread. I couldn’t believe it when I received your new post! King Arthur wish list: Would like a bunch of dough buckets and one yogurt maker —oh and one of those Brot forms! I look forward to getting posts from you. The kimchi is another favorite along with the habanero jelly. You also gave me advice about airpots for coffee and hot chocolate. You prove That food is fun! Thanks for sparking the creativity!

I love all bagels, especially Everything. But these look like they would become my favorite! Yum!! And I love King Arthur products. It’s the only flour I buy. As far as a wish list? One of everything would be just fine!!!

I LOVE pumpernickle bagels!!!!
I will be trying these as soon as I can find the flour.
I’ve never been to the King Arthur website, but I’m going there right now. If this is an example of what they sell, my wish list will be LONG !

I have made bagels from scratch — so good! Been awhile though, but it looks like I’ll need to make these! If I don’t have the KAF pumpernickel stuff what would be a good substitute? Oh, and anything from KAF would be lovely! 🙂

I always bought King Arthur whole wheat and unbleached. And then I started to cut down on my gluten intake. I’m not completely gluten free; I love real bread too much to give it up totally. The “other” KA flours aren’t available where I shop, so I’d have to say I’d order some of their other flours. But pumpernickel everything bagels — mmmm they are the reason I’m not completely gluten free…. 🙂

OMG…..where do I start with my King Arthur wish list. I LOVE KA and was on their site just before I came over here. KA wish list……rye flour, a dried fruit mix that I use for granola, donut hole maker, of course the pumpernickel flour, a few pie, cake and bread pans…….I could go on and on. I did try to make bagels once. Didn’t go too well. Will be giving this recipe a try though..

Bagels are on my list of things I really want to try! You make them look so easy. My favorite bagel flavor is cinnamon raisin..no it’s plain…no it’s…oh lets just say I like them all!!

Now for my wish list from King Arthur Flour. Do you have a year? My wish list is pretty long. I’ve been drooling over the catalog for a couple of weeks.

I’d like (I feel like a kid giving Santa my list):
Exclusive Shortbread Pan (my grandparents are Scottish and we made shortbread all the time.)
Well then there are all of their flavors…eggnog flavor, boiled cider, lemon, you get the picture.
I also love the flours. The rye is one of our favorites. Ok I’ll stop now.

I love a salted caramel bagel with apricots. I’ve made whole wheat and honey bagels. My wish list from King Arthur Flour would include the fruitcake mix and all the fixings to make a homemade recipe for a side by side tast test.

I LOVE homemade bagels!! I’ve made them a bunch of times and let me tell you, nothing impresses the co-workers more than to bring in a paper sack full of warm bagels and tell them that you made them yourself! My method is a bit different than yours, and I roll mine into ropes then form into circles rather than poking a hole into a ball and stretching it. Doesn’t matter – nothing better than homemade bread-food. 🙂 My favorite flavor is either cinnamon raisin, or everything (heavy on the garlic and onion). Mmmmm!

Really? You don’t want me to have to make a wish list from them because I purposely get the paper catalog so I can lay in bed at night with the catalog and a pen for circling and x-ing. I start reading and drooling and running through what I will use/make from the catalog. Right now I really need to get some clear asst size bread bags and some malt powder for my bagel making.

I used to live fairly close to King Arthur Flour and my husband would be bring me there to binge shop for my birthday and mother’s day. I so miss being able to do that! I’ve made some of their other bagel recipes before,and would love to try this one.

Oh YUM! My two favorite bagel flavors are everything and pumpernickel; those two together? Outta this world. I’ve been tempted to try my hand at making bagels before, but I’ve never gotten around to it (I live in Brooklyn, NY – I can get some decent bagels!) but now…I may just have to make these!

There are so many gadgets I like from King Arthur’s catalog. Special shortbread pans, a madeleine pan — I could fill up my kitchen. Probably tops is the red bread baking crock/dutch oven.

I made bagels once. I was fourteen years old and had only ever made brownies from a mix or scrambled eggs before, but I decided I could take on bagels. Mistake one of many: I figured my mom’s White Lily flour (soft flour for biscuits) would work just fine. I ended up throwing the results over the fence to the neighbor’s dog, who sniffed them once, then scrupulously avoided them. I think I may be ready to try bagels again, twenty-eight years later.

I love those black russian bagels too and for some reason so does my 3 year old picky eater. They are our sunday breakfast after my grocery shopping. Your recipe looks pretty easy, I can’t wait to try it.

My family and I love bagels!! Our favorite bagels are from NYC but sadly we leave in MA where. We’ve found some good bagels, but they don’t have the same chew as the ones from NYC. I’ve tried to make my own and they were good, but still not quite right. My girls and I love pumpernickel bagels so I can’t wait to try your recipe! They look DELICIOUS. 🙂

I have never made bagels since we have an excellent bagel shop in the neighborhood, but they do not make Black Russian bagels. I am a sucker for Pumpernickel. They are my favorite. The whole fam loves everything bagels. I would love to try making these.

I have just started reading your blog and really enjoy it—I have made your kimchee and my family is now waiting for the next batch. I want to try bagels because my family loves pumpernickel. My husband is diabetic and his Dr. told him pumpernickel was the best choice for diabetics. Bonus!! My wish list includes the English muffin baking set, and I always drool over the Kitchen Aid mixers on the King Arthur site. I’m not much of a baker, but I love to cook. For what I have spent buying used Kitchen Aid mixers at yard and estate sales, I probably could have bought a new one.

I have never made bagels before but would love to try! My favorite are also everything bagels, usually with home made chive cream cheese. I also have an afinity for Black Russian bread, marble rye, anything with that yummy dark bread in it. I regularly bake this recipe of bread so I’m looking forward to trying your bagel recipe too! http://www.101cookbooks.com/archives/black-bread-recipe.html.
On my King Arthur wish list is (now this pumpernickle mix, but also…) a dough whisk, a rising bucket, a new kitchen thermometer and I’ve always wanted to try the Vermont cheese powder. Thank you for this opportunity!

Your demos are so helpful, thank you. I’ve never made bagels, but I did go on a class trip in 2nd grade (1972 maybe?) to H&H bagels. As any NY-er knows, H&H is the spiritual heart of bagel-dom. I am finally ready to make my own attempt, lacking only the KA artisan bread flavor per your thoughtful arrangement. Thanks!

My KAF baker’s wish list: One of each, please! Seriously, though, I would love to have a high-end bread machine like the Zojirushi BB-CEC20 Home Bakery Supreme, but more realistically, I’m hoping Santa will bring me the Standard Doughnut Pan so I can bake me some doughnuts.

I consider all the items I have bought from KAF fantastic purchases and the
bagel ingredients top that list. . As a (and maybe the only!) Jew on a small island in Alaska the food of my people is a welcome effort.
Everything can be good but onion is my fave

I’m a college student who is broke enough to try to make everything from scratch! Have definitely made bagels before. Pretty much covet every single item from King Arthur Flour. Favorite bagel…Whole grain everything! (have never tried pumpernickel though…Maybe a new favorite!)

I have such a huge wish list from King Arthur’s catalogue that it’s a bit embarrassing. Whenever a new one arrives in the mail, I cannot wait to rush inside and thumb through it, with much oohing and aahing and even a bit of drooling.

I like to think I’m a fairly skilled baker, but I’ve never thought to try my hand at bagels. The process sounds intimidating! But hey, nothing ventured, nothing gained. I’ll try almost anything once.

I love a wide variety of bagels, as do my children. I’m especially fond of dark, rich bread though, so this pumpernickel recipe is immensely tempting. I’ve never seen dark bagels before! I should get out more. 🙂

I would love the pumpernickel bread flour . My husband loves the Black Russian but would go gaga over seventy thing pumpernickel bagel! We can only get egg everything or Black Russian bagels in Florida!

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